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Grouper Puttanesca

Serves 4

Ingredients:

4 tablespoons olive oil, divided
1 small onion, chopped (about 3/4 cup)
1/2 teaspoon red pepper flakes
1 tablespoon minced garlic
1/4 teaspoon dried oregano
1 (28 ounce) can tomato puree
1/3 cup chopped kalamata olives
1 tablespoon capers, coarsely chopped
4 anchovy fillets, rinsed and coarsely chopped

4 (6 ounce) grouper fillets
Salt and pepper
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions:

In a saucepan, heat 2 tablespoons of olive oil over medium heat.  Add the chopped onions and red pepper flakes.  Sauté until the onions are soft, about 5 minutes.

Add the garlic and cook another minute until it is fragrant.  Add the oregano, tomato puree. olives, and capers.  Bring to a boil, then reduce the heat to a simmer.  Cover the saucepan with the lid slightly ajar and simmer for 20 minutes.  Remove from the heat; stir in the anchovies and set the sauce aside.

Heat the remaining 2 tablespoons of olive oil and the butter in a skillet over medium heat.  Season the fish with salt and pepper.  Add the fish to the skillet and cook for 4-5 minutes per side, or until golden brown.

Serve the fillets with the sauce spooned on top and sprinkle each portion with some parsley.
Cod with Mushrooms

(Serves 4)

A delicious and simple recipe for weeknights but elegant enough to be served for a special dinner.  It can be made with many types of thick white fish fillets, such as halibut, sea bass, haddock, or mahi.  Simply adjust the cooking time for thinner fillets.

Ingredients:

4 (6-ounce) cod fillets
Salt and pepper
6 tablespoons unsalted butter, divided
8 ounces mushrooms, sliced about 1/8-inch thick
3 garlic cloves, minced
1 cup dry white wine
4 tablespoons chopped fresh parsley, divided
2 tablespoons balsamic vinegar

Directions:

Lightly season the cod fillets with salt and pepper and set aside.

In a large skillet, melt 4 tablespoons of the butter over medium-high heat.
Add the mushrooms; sauté for about 5 minutes or until the mushrooms are well browned.  Add the garlic and saute for 30 seconds. Season with salt and pepper.  Add the white wine, 3 tablespoons of the parsley, and the balsamic vinegar.  Boil for 2 minutes or until the liquid is reduced by half.

Place the cod fillets in the skillet, spooning some of the mushroom sauce over them.  Cover the skillet and reduce the heat to medium-low.  Simmer until the cod is just cooked through, about 7-10 minutes, depending on the thickness of the fillets.   Transfer the fish to a serving platter.

Whisk the remaining 2 tablespoons of butter into the sauce in the skillet. 
Spoon the sauce over the cod and sprinkle with the remaining parsley.
Swordfish Involtini

(Serves 4)

The swordfish is one of Sicily’s most popular fish.  It is mainly caught in the Straits of Messina.  Since Sicily is an island, fish and seafood play a major role in Sicilian cuisine.  Fish is not only served as a main course but often appears as an appetizer or in a pasta sauce.  When you order fish or shellfish in a restaurant in Sicily, you usually get fish on the plate and nothing else.

Ingredients:

2 (1-inch thick) swordfish steaks, skin removed
Olive oil
3/4 cup dry homemade breadcrumbs
1/4 cup plus 2 tablespoons pine nuts, toasted
1/4 cup golden raisins
3 tablespoons grated pecorino cheese
3 anchovy fillets, chopped
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
Salt
Pinch cayenne pepper
3 lemon slices

Directions:

Place one of the swordfish steaks on a cutting board.  Put the palm of your hand on top of the steak.  Slice the steak horizontally into 2 relatively even thin slices.  Repeat with the other steak.  Place one of the steaks between 2 pieces of plastic wrap.  With a meat pounder, gently flatten the slice to about 1/4-inch thickness.  Repeat with the 3 remaining steaks.

To make the filling:
Set aside 2 tablespoons of the breadcrumbs for a garnish.

In a medium skillet, heat 2 tablespoons of oil over medium heat.  Add the remaining breadcrumbs and sauté until golden and crunchy, about 2 minutes.
Transfer the breadcrumbs to a bowl.  Add 1/4 cup of pine nuts, raisins, cheese, anchovies, garlic, and parsley.  Season with salt and cayenne.
Drizzle with olive oil until the mixture is moist and comes together when stirred.

Preheat oven to 425 degrees F.

Place about 2 tablespoons of filling on each swordfish steak.  Spread the filling to cover all but the edges of the fish.  Roll the slices up from the skinny end.
Choose a baking dish large enough to accommodate the 4 rolled steaks.
Coat the bottom of the dish with oil.  Place the rolls on the dish and place the lemon slices between them. Sprinkle the reserved breadcrumbs over the top.
Drizzle well with olive oil.  Bake until the fish is tender and lightly browned, 12 to 15 minutes. Remove from oven; scatter 2 tablespoons of pine nuts on top.
Involtini can be served hot or at room temperature.
Sicilian Crisp-Seared Salmon with Fennel and Oranges

(Serves 4)

Ingredients:

1 fennel bulb, core removed and sliced into thin slivers
1/2 medium red onion, sliced into thin slivers
1/2 cup black olives, cut in half

Dressing:
1/4 cup fresh orange juice
1/3 cup olive oil
Grated zest of 1 orange
2 teaspoons honey
Salt and pepper

Olive oil
2 garlic cloves, minced
Red pepper flakes (to taste)
1 pound fresh spinach leaves
Salt and pepper
4 (6 ounces) 1-inch thick fillets of salmon
3 oranges, peeled and cut into wedges
1/3 cup coarsely chopped pistachios

Directions:

Place the sliced fennel, onion, and olives in a bowl.  Combine all of the dressing ingredients.  Pour over the fennel mixture, toss gently, and set aside.

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the garlic and red pepper flakes; sauté for 1 minute.  Add the spinach, in batches; season the spinach with salt and pepper.  Cook the spinach, stirring constantly, until completely wilted.  Divide the spinach into 4 portions; place each portion in the center of each serving plate.

Season the salmon fillets with salt and pepper.  Coat the bottom of a large skillet with olive oil.  Heat the oil until it is just beginning to smoke.  Carefully add the salmon fillets, skin side down.  Cook the fillet, about 3 minutes on one side.  Turn the fillets and cook about 2 more minutes on the other side or until done.  The skin should be crisp and the reserve side should be crusty brown.

Place one portion of salmon on top of the spinach on each plate.  Top each salmon fillet with some of the fennel salad mixture.  Divide the orange wedges among the 4 plates.  Sprinkle each serving with some of the chopped pistachios.
Italian FIsh Recipes
Grouper Puttanesca
Grouper Puttanesca
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ITALIAN SEAFOOD RECIPES  >  ITALIAN FISH RECIPES
RECIPES
Grouper Puttanesca
Cod with Mushrooms
Swordfish Involtini
Sicilian Crisp-Seared Salmon with Fennel and Oranges
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